Mother’s Blintzes
  • Servings: 14 blintzes
  • Batter Ingredients:
  • 2 eggs, well-beaten
  • 1 C flour
  • 1 tsp salt
  • 1 C water
  • Filling Ingredients:
  • 1 lb hoop or farmer’s cheese
  • 2 eggs
  • 2 tsp sugar
  • Speck cinnamon
  1. Directions: Batter
  2. Add salt and water to eggs.
  3. Stir gradually into flour until smooth.
  4. Heat 7” to 9” pan and butter well.
  5. Renew the butter with a crust of bread from time to time.
  6. Pour only enough batter to make very thin pancake, tipping pan in all directions to cover bottom. Pour excess back!!
  7. Fry on one side then shake out of pan onto board, fried side down.
  8. Directions: Filling
  9. Press the cheese, if not smooth, through a colander.
  10. Add eggs and seasoning.
  11. Place filling on browned side of leaf.
  12. Fold over as for an envelope.
  13. Cook filled blintzes in a little butter until brown and hot.
  14. Serve with sugar, jam, and/or sour cream.
Recipe makes about 18 blini leaves and fills about 14 blintzes. Kosher (dairy).